Prep School (Glossary)

Our book may be out, but we still have many great techniques to show you as part of our “book prep” video series!

We’ve given you How To Devein Shrimp, Brown Meat, and Make a Vinaigrette. Today, even more basic and essential: how to melt chocolate, two ways!

Hopefully we’ve been able to get you as “prepped” as possible for all the fabulous recipes our book has to offer, with our first official video series on BGSK. We’ve given you How To Devein Shrimp and Brown Meat. Today, even more basic and essential: how to make vinaigrettes by hand!

In the next few weeks, we are going to get you as “prepped” as possible for all the fabulous recipes our book has to offer-it’s out on May 24th!-with our first official video series on BGSK. Last week, we brought you How-To Devein Shrimp (it’s cheaper to buy ‘em shell on) and today, we’re moving onto browning meat.

In many of the recipes in In the Small Kitchen, the instructions begin by telling you to brown meat. But if you’re not a seasoned cook-and hey, we weren’t all that seasoned when we started this blog-you may want to know more about that. What is browning? Does it involve chocolate? Or brown sugar?

In the next few weeks, we are going to get you as “prepped” as possible for all the fabulous recipes our book has to offer-it’s out on May 24th! To do so, we’re introducing our first-ever videos on BGSK!

So check it out above, folks, our first book prep video: how to devein those pesky shrimp!

Place your eggs in a small lidded saucepan and cover with room temperature water. Bring the water to a boil. Remove the pan from the heat, and cover it with the lid. Allow to sit for 15 minutes. Remove the eggs from the water and rinse with cool water in the sink. Allow to sit for another few minutes until they come down to room temperature. Crack the egg on your cutting board and peel off the shell-it should come off easily. If it’s not a clean break, rinse the eggs again afterwards to dispose of any remaining small pieces …

Preheat the oven to 350 degrees F. Arrange boneless skinless chicken breasts on a foil-lined baking sheet. Brush with olive oil and season with salt and pepper. Roast for 30 minutes, until chicken is cooked through. Allow to rest for 10 minutes. Then cut into chunks, or use as instructed in your recipe.…

To get a good color and crust on your meat, it’s important to dry it well with paper towels before you begin. Season the meat with salt and pepper. Coat your cast iron skillet or Dutch oven (it’s best to use a heavy pot or pan) with olive oil, and set it over high heat. Once the oil is nice and hot, add your meat in one even layer, making sure not to crowd the pan. You want each piece to get the maximum about of heat. Cook on the first side until very well browned—do not flip before (be …